Butter Chicken Goila’s style

2018 Masterchef Australia season 10, Chef Saransh Goila puts forward a pressure test with his famous butter chicken. I was like hmm, is it really that difficult. And then I watched process after process and realised this is no ordinary butter chicken.

This year I haven’t got the heart to watch MasterChef with the change in judges. The season is on and I still don’t want to watch it, a show I was glued to. But I did decide to make the dish as was bored of my quickie butter chicken recipe.

I did a trial for an order yesterday and when I tasted it, I was hooked. Luckily had made a big batch of the gravy so made it again today for the family. It’s a long elaborate process which I did cut short a bit. But the finished product had everyone licking their lips and wanting more.


300 gms boneless chicken
50g pre-hung yoghurt
1 ½ tsp mustard oil
25 gms ginger and garlic paste
1 tbsp Kashmiri red chilli paste
pinch ground cardamom
¼ tsp Garam Masala
½ tsp salt


1 cinnamon stick
1 bay leaf
4 whole cloves
1 black cardamom pod
4 green cardamom pods
1 kg tomatoes, roughly chopped
250 gms chopped onion
50 gms chopped garlic
60 gms cashew nuts
1 tsp honey
150ml water
150ml milk
3 tsp coriander powder
1 ½ tsp Kashmiri chilli powder
2 tbsp kasoori methi (fenugreek leaves)
salt, to taste
70 gms butter
2 tbsp thickened cream
2 tbsp roasted kasoori methi


70 gms finely chopped onions
20 GM’s finely chopped garlic
40 gms butter
1 ½ tsp vegetable oil
½ tsp Kashmiri chilli powder


50 gm butter
1 large piece pre-lit coal


1 tbsp Roasted Kasoori Methi
Thickened cream, for drizzling

  1. To cook the Tandoori Chicken, thread the marinated chicken thighs onto 2 skewers. Place chicken skewers onto the hot grill or pre heated oven at 200 degrees C.
  2. Use tongs to turn the skewers occasionally until slightly charred and cooked through, about 15-20 minutes. Brush with butter as u turn it.
  3. Remove from the grill/oven and place onto a clean chopping board. Remove the chicken from the skewers and set aside until needed. U can also use chicken with bones if u wish.
  4. For the gravy, place the cinnamon stick, bay leaf, cloves, mace and black and green cardamom pods into a square of muslin cloth and tie up to form a parcel.
  5. Place the tomatoes, onion, garlic, cashew nuts, honey, water, milk, ground coriander, Kashmiri chilli powder, kasoori methi, good pinch of salt, butter and the muslin spice bag into a pressure cooker. Secure the lid, after first whistle lower the flame and cook for 25 minutes.
  6. Once the pressure cooker has released pressure, open the lid and discard the muslin cloth bag.
  7. Grind the ingredients to a smooth sauce.
  8. Heat the butter and oil mentioned under tadka, in a large pot.
  9. Add onions and sauté until just golden. Once the onions are golden, add the garlic and sauté until just golden.
  10. Add the Kashmiri powder and cook for 1 minute.
  11. Pour in the puréed butter chicken sauce base, ensuring it sizzles, and stir to combine.
  12. Let the sauce simmer for 10 – 12 minutes to allow the colour to change to a deep orange. Shut the gas.
  13. For the Roasted Kasoori Methi, place the kasoori methi in a frypan and cook until fragrant and slightly smokey. Remove from the heat and reserve half in a bowl for later use. Crush the remaining half between your palms into a bowl to be used for the gravy.
  14. In the meanwhile, heat the coal on a naked flame for 8-10 minutes or till it’s really hot.
  15. Place a steel bowl in the center of the gravy vessel and add the hot coal in it.
  16. Pour the butter on the coal and u will see smoke emit from it. Cover immediately with a lid and leave covered for 5 minutes.
  17. Uncover, then remove the bowl of charcoal butter and strain the Coal Butter into a clean bowl.
  18. Add 3 teaspoons of the strained Coal Butter into the butter chicken sauce.
  19. Add the cream and stir to combine. Season to taste.
  20.  Add 2 teaspoons of the crushed leaves to the finished butter chicken sauce.
  21. Add the shredded tandoori chicken to the butter chicken gravy and simmer on the heat for 2-3 minutes until warm. Remove from the heat.
  22. Adjust seasoning to taste and sprinkle some more roasted kasuri methi that was kept aside.
  23. Drizzle cream when u serve. 

For the complete recipe –https://10play.com.au/masterchef/recipes/goila-butter-chicken/r190614iebfv